Peanut Butter Bacon Chocolate Chip Cookies
Makes about 2 dozen
Adapted from Martha Stewart
1/4 cup (56 grams) butter, softened
2/3 cup (150 grams) smooth peanut butter
1/2 cup (110 grams) brown sugar
1 teaspoon (5 ml) vanilla
1 cup (125 grams) flour
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1 tablespoon (15 ml) buttermilk (or milk)
1/4 cup (40 grams) dark chocolate chips
3 slices cooked bacon, cooled and chopped into small bits
1/2 cup (100 grams) sugar, for rolling
Preheat oven to 350. Line a baking sheet with parchment and set aside.
Combine butter, peanut butter, brown sugar, vanilla and egg in a medium bowl. Whisk together flour, baking soda, and salt in a small bowl. Add dry ingredients to the peanut butter mixture until combined, then add buttermilk and stir until smooth. Add chocolate chips and chopped bacon.
Using a scoop drop one ball at a time into the sugar. Roll around so it is evenly covered and place on the prepared sheet. Press down lightly on the top of each cookie with the tines of a fork.
Bake for 8-10 minutes or until the middle is just set and the edges are slightly brown. Let cool on the sheet for several minutes then transfer to a rack to cool completely. Store in the refrigerator.